It was Caribbean night at supper club. The day had started unpromisingly with a dense spring snowstorm, but by evening it was clear and almost warm. We ate and drank and admired the incredible view across Bellingham Bay.
Jon mixed up a batch of Hemingway Daiquiris. I like classic daiquiris, but these are even better: tart, refreshing, and with a nice depth from maraschino and fresh grapefruit juice (recipe at the bottom of the post). Cocktail umbrellas were a must. Continue reading
For a long time I wasn’t really sure what a daiquiri was. I first learned of its existence from old Doonesbury comic strips, back when Duke was governor of Samoa and went through gallons of banana daiquiri. I thought it sounded exotic but disgusting, and never tried one. Recently I became aware that, while there are still horrible sugary-fruity-yuck versions of the daiquiri floating around, the original really didn’t sound that bad: just rum, lime juice, sugar. An actual drink for grownups: a little tart, a little sweet. Huh. We had a bunch of limes left over from our party, so one sunny afternoon I asked Jon to make me a daiquiri. He did. And it was good.
Loads of versions out there, obviously. This one is from Speakeasy, by Kosmas & Zaric. It was tasty. And large.
- 2 ½ oz Flor de Caña rum (or some other rum, but this is a nice light one)
- 1 oz fresh lime juice
- ¾ oz simple syrup
- 1 lime wheel for garnish
Shake the rum, juice and syrup with ice. Strain into a cocktail glass and garnish with the lime wheel.